Here in London, they don't have the "heavy cream" or "half and half" that we are used to in The States. I wouldn't say "instead of the American creams," but I will just say that here, they have "single cream" and "double cream." These creams, that I am sure are actually good for you (not), seem to be the equivalent of heavy cream and heavy cream+.
Knowing that information, for my pumpkin-sage sauce, I used some single cream; a half can of pumpkin; 6 fresh sage leaves, confettied; and 1/3 cup finely graded Pecorino cheese (which is like a cross between Parmesan and Manchego). Just so you know, I have only once successfully made Alfredo sauce - it takes too long to simmer down, has to be at the exact right temperature, and always turns out watery for me. But this sauce from Monday night, magnifico. The pumpkin does the thickening for you, so all you have to do is add everything to a sauce pot, along with some cracked pepper, and heat it up. When it's heated, add a dollop of butter, stir, and serve over some nice linguine.
Mmm Mmmm. In the words of Eric, "This broccoli is like candy." Yeah, except there was no sugar added. Broccoli florets, thinly sliced garlic, walnut oil, olive oil, sea salt, pepper - roast at 425°F for ~20 minutes, stirring after 8 minutes, adding sliced almonds in the last 3. Take it out. Put it all in a serving bowl. Squirt with lemon juice. Top with cheese (I used the pecorino). Yet another party in my mouth.
Eric brought home "tulips. Because you have two lips that I like to kiss." I also scored several kinds of chocolate. Love him!
|Thanks for the Kisses mom. Obviously, they were delicious - that's all we have left.|